Ingredients
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1 clove garlic, chopped
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2 1/4 teaspoons sugar
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2 tablespoons seasoned rice vinegar
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2 tablespoons asian fish sauce
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1 1/2 tablespoons water
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1 tablespoon fresh lime juice
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16 medium sea scallops (1 lb)
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1 tablespoon olive oil
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4 bamboo skewers (8-inch)
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1 small hot chili pepper, chopped (2 1/2 inches long preferably red)
Instructions
- Soak skewers in water 30 minutes.
- Pound garlic, chile, and sugar to a fine paste with a mortar and pestle.
- Stir paste together with vinegar, fish sauce, water, and lime juice.
- (Alternatively, purée sauce ingredients together in a blender.) Pat scallops dry.
- Thread 4 on each skewer then brush both sides with oil (2 teaspoons total for 4 skewers).
- Season scallops with salt and pepper.
- Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking.
- Sear scallops, turning over once, until just cooked through, about 6 minutes total.
- Serve scallops with sauce spooned over.
- Cooks' note: Sauce may be made 1 day ahead and chilled, covered.
- Bring to room temperature before serving.